Sweet Potato Haupia Pie Bites

Ingredients

• 1 lb Sweet Potatoes
• 1 can Coconut Milk (full-fat)
• 1/4 cup Brown Sugar
• 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg
• 4 Ready-Made Graham Cracker Crusts (mini)
• 2 tbsp Cornstarch
• 1 tsp Vanilla Extract

Instructions

1. 1Preheat your oven to 375°F (190°C). Bake or microwave the 1 lb Sweet Potatoes until they are very soft when pierced with a fork. Once soft, carefully peel the skin from the sweet potatoes and mash them thoroughly in a medium bowl.
2. 2Add the 1/4 cup Brown Sugar, 1/2 tsp Cinnamon, and 1/4 tsp Nutmeg to the mashed sweet potatoes in the bowl. Mix all ingredients together with a spoon or spatula until they are well combined and smooth.
3. 3Spoon the sweet potato mixture evenly into the 4 Ready-Made Graham Cracker Crusts, filling each crust about two-thirds full.
4. 4In a medium saucepan, whisk together the 1 can Coconut Milk (full-fat) and 2 tbsp Cornstarch until there are no lumps. Cook this mixture over medium heat, stirring constantly with a whisk or spoon, for 5-7 minutes until it becomes noticeably thicker and coats the back of a spoon.
5. 5Remove the saucepan from the heat and immediately stir in the 1 tsp Vanilla Extract until fully incorporated. Carefully pour the thickened coconut milk mixture over the sweet potato filling in each of the 4 mini crusts, creating an even top layer.
6. 6Place the filled crusts on a baking sheet. Bake for 15-20 minutes, until the haupia topping looks set and is slightly firm to the touch when gently tapped.
7. 7Let the Sweet Potato Haupia Pie Bites cool completely on a wire rack at room temperature. Once fully cooled, refrigerate them for at least 1 hour to chill thoroughly before serving.

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